Souffle
By VicentaLakin
The soufflé is one of the tea points of the Han ethnic group, and it's made so much sense by the addition of pig oil! It's made more of a step. Here's 12 souffles
Recipe Recommendations
- fine sugar 25 grams
- lard 42 grams
- qingshui 44 grams
- salt 0.5 grams
- medium-gluten flour 120 grams
- low-gluten flour 90 grams
- salted duck egg yellow the 12
- black sesame appropriate amount
- egg liquid appropriate amount
- red bean paste appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Souffle
1
Fresh duck egg knocks, picks yolk, rolls in white wine
2
Put it on the grill. It's 180 degrees in the middle. Ten minutes to ripe
3
Make your own red bean sand and put it in the egg yolk
4
It's a 12 souffle formula, so I packed 12 spares
5
Now we're making oil coats: all the oil coating materials are pouring into the noodles bowl
6
We'll start with a spoon
7
Then move to the panel and rub it in the face
8
It'll just be a mural
9
Make the souffles: all the souffles pour into the noodles bowl
10
I'll just use a spoon to make it dry
11
The skin and the sofa are wrapped in a membrane
12
We split it into 12 pieces
13
Take a leather and wrap it in a souffle
14
Just wrap it up like a bag
15
All wrapped up and covered with film and wet cloth for 20 minutes
16
When it's loose, it's open with a stick
17
From top to bottom
18
All the rolls are covered with shampoo and wet cloth for 20 minutes
19
Once again when it's loose, push it in the face
20
Open
21
From top to bottom
22
All of them will be covered with a shampoo and wet cloth for 20 minutes
23
Take out your fingers and press the center
24
Two heads to the middle
25
Press
26
Open
27
Pack in
28
Keep it down
29
Put it all in a black sesame and put it in a pre-heated oven 180 degrees
30
When you get out of the oven, you'll have to hang out and eat
31
I'll keep it under sealSouffle Make Tips
1. Kneading the oil dough to a glove film stage plays a significant role in the subsequent rolling process and helps prevent the skin from breaking.
2. Remember to cover and allow sufficient time for resting after each rolling; if it is hot, let it rest in the refrigerator.
3. The filling can be replaced with flavors you like, such as custard, lotus paste, mung bean paste...
4. Temperatures vary from oven to oven, please adjust according to your own oven's temperature.